Friday, May 30, 2014

Easy Baked Beans




















2 15-ounce cans pork & beans
1/4 cup molasses
1/4 cup chopped onions
4 tablespoons brown sugar
1 tablespoon prepared mustard
2 tablespoons ketchup
2 slices bacon

Mix pork & beans, molasses, onions, brown sugar and ketchup together.
Pour into a greased casserole dish.
Top with bacon.
Bake in preheated 350 degree oven for 45 minutes.

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Thursday, May 29, 2014

Cabbage Rolls

Cabbage Rolls

 
 



  • 1 medium head cabbage
  • 1-1/2 cups chopped onion, divided
  • 1 tablespoon vegetable oil
  • 1 can 14-1/2 ounces stewed tomatoes
  • 1 can 14-1/2 ounces tomato sauce
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons salt, divided
  • 1 1/2 pounds ground beef
  • 1 cup cooked rice
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon pepper


In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
Remove from pot and place in bowl of ice water.
Remove nine large outer leaves.
Refrigerate remaining cabbage for another use.
Remove large vein from cabbage leaves.
Set aside.
For sauce saute 1 cup onion in vegetable oil until tender.
Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
Simmer for 15 minutes, stirring occasionally.
For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
Divide into 9 potions.
Place meat mixture on each leaf.
Fold in sides to completely enclose filling.
Place in casserole dish and top with sauce.
Cover and bake in preheated 350 degree oven for 1 hour.

Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.


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No-Fail Refrigerator Rolls

Warm rolls can be so easy when you have this dough recipe waiting for you in the refrigerator.




  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 package yeast
  • 2 cups lukewarm water
  • 5 cups all-purpose flour
  • 3 tablespoons melted shortening

Mix together egg, salt and sugar.
Dissolve the yeast in water.
Combine egg mixture with yeast mixture.
Stir in half the flour.
Mix well.
Stir in remaining flour.
Mix well.
Add shortening, stirring to combine.
Let rise until double in size.
Stir down and refrigerate.
Form into rolls 1 1/2 hours prior to baking.
Let rise in warm place.
Bake in preheated 350 degree oven until golden brown.
Bread dough will last a week in refrigerator.

Printable Recipe

Cost     $1.86  3 dozens rolls






































Tip:
Two pounds of yeast cost $4.78 at Sam's.  This is 128 packets of yeast.  This reduces the cost of yeast from forty-five cents to four cents.    2 1/4 teaspoons  equals 1 packet of yeast.

Tuesday, May 27, 2014

Pineapple Cake Squares





  • 1 1/4 cup brown sugar, firmly packed
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 15 1/4 ounce can crushed pineapple, in its own juice
  • 1 cup chopped pecans or walnuts
  • 1 can sweetened condensed milk
  • 1/2 cup butter

Stir together 3/4 cup brown sugar, sugar, flour, baking soda and salt.
Mix in eggs and crushed pineapple until well combined.
Spread batter into greased 15x10x1 inch jellyroll pan.
Mix 1/2 cup brown sugar with 1/2 cup nuts.
Sprinkle over batter.
Bake in preheated 350 degree oven for 20 minutes or until cake is golden brown.
Heat sweetened condensed milk and butter until boiling.
Reduce heat and simmer for 3 minutes.
Remove from heat and add remaining 1/2 cup nuts.
Pour milk mixture over cake.
Cool completely before cutting.

























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Tuesday, May 20, 2014

Smothered Pork Chops



 
 
  

 
  • 1 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 center-cut pork chops
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1 cup water
  • 1/2 cup buttermilk
  •  chopped fresh flat-leaf parsley, for garnish

 
Mix flour in a shallow platter with onion powder, garlic powder, salt and pepper.
Dredge pork chops with the seasoned flour.
Shake off the excess flour.
Heat a large saute pan over medium heat and add oil.
Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
Remove the pork chops from the pan and add onions.
Cook until translucent.
Remove from pan.
Sprinkle 1 tablespoon seasoned flour into the pan drippings.
Mix the flour into the fat and brown.
Pour in the water.
Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy.
Return the pork chops and onions to the pan, covering them with the sauce.
Reduce heat and simmer for 35 minutes or until the pork is cooked through.
Season with salt and pepper and garnish with chopped parsley before serving.

Printable Recipe


 

Monday, May 19, 2014

Lemon Bread

A moist zesty lemon bread that's flavor is enhanced with a lemon sugar glaze.








 
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons lemon zest
  • 1/2 teaspoon lemon extract 
  • lemon syrup  (recipe follows)
 

Combine flour, sugar, baking powder and salt in large bowl.  
Beat eggs, milk, oil, lemon zest and lemon extract together in medium bowl.
Pour egg mixture into flour mixture.
Stir until just combined.    
Pour into prepared pan.
Bake in preheated 350 degree oven for 55 to 60 minutes or until skewer inserted in center comes out clean.
Using a skewer, poke  holes in the hot bread, piercing all the way to the bottom.
Drizzle the hot lemon syrup over bread before you remove it from pan. 
Cool on wire rack for 15 minutes. 
Remove bread from pan and cool.
 
Lemon Syrup
  • 1/3 cup sugar
  • 1/4 cup lemon juice
Combine sugar and lemon juice in saucepan.
Cook over medium heat.
Stirring constantly for 5 minutes.

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Sunday, May 18, 2014

Buttered New Potatoes




 
  • 2 pounds new or very small red potatoes
  • 1/2 cup of butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

 
 
Add the butter, salt and pepper to a small saucepan and melt butter over low heat.
Scrub the potatoes and peel a strip away from the center of each potato.
Add potatoes to the saucepan, cover, and cook over low for 25 to 30 minutes.
Sprinkle the potatoes with the parsley.
Serve hot.

No need to add water.  Potatoes are 80% water.  As they cook they will release water into the butter to create a sauce.

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